Steaming oysters with cold water or hot water
Steaming oysters with cold water.
Oysters do not need too Q-bouncing texture, should take its tender taste, cold water steam oysters, water vapor slowly warming, inside and outside the degree of maturity is relatively close to the taste is very tender; and hot water steaming oysters, oysters, oysters outside the short period of time by the heat of the ripe, and the inside has not yet matured, and so on the internal began to ripen when the external maturity is a little too much, it will affect the texture of oysters should be used with cold water steaming.
Steaming oysters how long it takes to cook
1 shucked oyster meat steamed for 3 minutes
Shucked oyster meat volume is not large, you can 360 degrees of contact with the water vapor, it is easier to ripen, the general water after the opening of the steam can be ripe for 3 minutes, if you like to cook a little bit of texture, you can steam for 1 to 2 minutes more.
2 open shell steamed oysters about 5 minutes
Oysters open shell steamed, then the steam can directly act on the protein, the pot open and then steamed for 5 minutes can be, if it is the head of a larger oyster, steaming time can be extended to 8 minutes.
3 whole shell steamed oysters about 10 minutes
Oysters shell is thicker, the steam is not easy to invade the interior, so the oyster ripening time is longer, smaller oysters should be steamed for about 10 minutes, the larger oysters steaming time in about 13 minutes.
Oysters how to steam delicious
Ingredients: 8 oysters, 50 grams of vermicelli, 1 green onion, 1 small piece of ginger, 1/2 bowl of stock, salt, soy sauce, sesame oil, white pepper, cornstarch, cooking oil, each appropriate amount.
Practice:
1, with a tool to pry open the oysters, take the meat washed; fans soaked in water for 10 minutes, drain the water to be used; green onion washed and cut into scallions; ginger peeled and washed, cut into thin slices.
2, the pot on the fire, add the right amount of water, put the ginger slice, when the water boils, the oysters will be under the pot of searing water for 30 seconds, fishing up and drain the water to be used.
3, will drain the water oysters, salt, soy sauce, white pepper, cornstarch and mix well.
4: Lay the vermicelli on a plate and drizzle with stock, then arrange the oysters on top of the vermicelli.
5: Boil water in a pot, and when the water boils, place the saucer in the pot, cover, and steam under water for 2 minutes.
6, after steaming, remove, sprinkle with chopped green onion, drizzle with hot oil can be.
Nutritional value of steamed oysters
1, oysters are a high-protein, low-fat, easy to digest and nutrient-rich food, rich in glycine and a sugar substance called liver glycogen, which are the basis of the flavor of oysters.
2, oysters are rich in a variety of vitamins, taurine and calcium, phosphorus, iron, zinc and other nutrients, of which the content of calcium is close to milk, the content of iron is 21 times that of milk.
3, oysters are one of the most zinc-containing natural food, per 100 grams of oyster meat, its zinc content can be as high as 9.39 mg, that is, as long as you eat 2-3 oysters every day, can provide the body with a full day of zinc.